• Preheat oven to 300℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
When making Eggs Benedict, I like to prepare the ham and English muffins first and then keep them warm in an oven while I finish the hollandaise sauce and poached eggs. Timing is key, as you want both your sauce and eggs to be warm when they are served.

Cook the Ham

• Cook 8 slices thick ham in a hot skillet, browning on both sides. (If you'd prefer to use Canadian bacon,  feel free to do so.)
• Next, toast 4 ea. English muffins Then butter the slices using about 3 tablespoons butter. Place the English muffins and the cooked ham in the oven to keep warm.
(To save time and dishes, use an oven-safe skillet so you can quickly slip the skillet into the oven to keep the ham and muffins warm.)

Prepare Ingredients for Sauce

• Carefully separate the egg whites from the yolks using 3 large egg yolks. Place the egg yolks in a blender. (Be sure to save the egg whites for use later. )
• Slice and juice half of a lemon. You'll need 3 teaspoons lemon juice. (Add 2 teaspoons lemon juice to the egg yolks to begin, and you can add more later, if desired.)
• In a small saucepan on medium heat, melt 1/2 cup butterand allow it to heat for 40-60 seconds, just until the butter sizzles at the edge of the pan. Remove from heat.

Blend the Hollandaise Sauce

• Add 1/2 teaspoon Louisiana hot sauce to the egg yolks and lemon juice. Or for even more flavor sensation, add in 1 teaspoon Dijon mustard.
• Blend the egg yolk mixture at a medium speed for 20-30 seconds, until the yolks turn a light yellow color.
• Lower the blender speed and begin slowly drizzling the hot butter into the egg yolks. If possible, you'll want to use the lowest speed setting on your blender for this. Continue to blend until all the butter has been incorporated and the mixture has emulsified.
• Turn off the blender and taste. Add more lemon juice, hot sauce, or kosher salt, and freshly ground black pepper to suit your tastes.
(I always use salted butter, unless otherwise indicated on this blog. So, if you are using unsalted butter, you'll want to add in 1/2 teaspoon salt.)
• Pour sauce into a dish with a spout and keep warm until ready to serve. I like to use a creamer dish or a gravy boat for this sauce. This will make approximately 1 cup of sauce.

Poach the Eggs

• Fill a medium to large saucepan half full with water. Bring water to a simmering boil, adjusting temperature as needed to maintain a light boil.
(If you don't have fresh eggs, it is recommended that you add 1 tablespoon cider vinegar to the water, to help keep the eggs from scattering into a horrible mess. I also like to spray my pan with cooking spray for easier clean-up later.)
• Crack 8 large eggs, one-at-a-time, into a small bowl and carefully slip egg into the simmering water. Repeat with remaining eggs. Allow to cook for 3-5 minutes, until you have the consistency of yolk that you desire. Once eggs float to the top, turn them once with a wooden spoon.
• Remove from water with a slotted spoon and allow to drain on a paper towel.

Assemble the Eggs Benedict

• To serve Eggs Benedict, remove the ham and English muffins from the warming oven. Place two muffins on each plate, and top with thick slices of ham.
• Next, add a poached egg to each slice of ham. Top with a generous spoonful of hollandaise sauce. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and garnish with 2 tablespoons capers.
• If desired, you may also serve steamed asparagus with the Eggs Benedict and spoon sauce over the asparagus as well. This recipe will serve 4 people.